Pork Tenderloin with Horseradish Sauce, which meant I had half a pork tenderloin left. Same problem. Well, cherries and pork go together, right? Why not combine my two orphaned ingredients? So I sat and brainstormed what else should go in, and the cooking method I wanted to use, and I really thought it would take several attempts to get it just right. Lo and behold: delicious on the first try!
- 1 C cherry pie filling (from a 21 oz can)
- 1 garlic clove. minced
- 1 Tbsp balsamic vinegar
- 1/4 tsp ground ginger
- 3/4 lb pork tenderloin, trimmed of fat
- salt and pepper to taste
2. Season pork with salt and pepper on both sides. Place in a 1-1/2 qt slow cooker. Pour cherry mixture over top of pork, covering completely. Cook on LOW heat for 4.5-5 hours or until meat thermometer inserted at thickest part of meat reads 160°F.
3. Remove pork from slow cooker and set aside to rest before slicing. Meanwhile, pour sauce from slow cooker into medium saucepan. Bring to a slow boil over medium-low heat and reduce for 5-6 minutes. Slice pork and spoon sauce over top.
Robyn's notes: I didn't think about a side dish until the pork was done cooking, so I needed something that would cook fast, while the sauce was reducing. Since I didn't have any instant rice in the cupboard, I chose plain couscous. This was really good. I got a little nervous at around the 4 hour cooking point, because I could really smell the vinegar and thought it would overpower the dish, but it turned out to be just the right amount.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently.
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